BUFFALO WING DIPPING SAUCE RECIPE RECIPES

BAKED BUFFALO WINGS RECIPE | ALLRECIPES

Baked Buffalo Wings Recipe | Allrecipes image

These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.

Provided by Leesah

Categories Buffalo Chicken Wings

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 20 chicken wings

Number Of Ingredients 7

Ingredients

¾ cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt
20 chicken wings
½ cup melted butter
½ cup hot pepper sauce (such as Frank's RedHot®)

Steps:

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Nutrition Facts : Calories 125.4 calories, CarbohydrateContent 3.8 g, CholesterolContent 31.5 mg, FatContent 9.2 g, FiberContent 0.2 g, ProteinContent 6.8 g, SaturatedFatContent 4.2 g, SodiumContent 257.6 mg, SugarContent 0.1 g

BUFFALO CAULIFLOWER RECIPE - NYT COOKING

Buffalo Cauliflower Recipe - NYT Cooking image

Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 large head cauliflower (about 2½ pounds), cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper

Steps:

Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

Nutrition Facts : @context http//schema.org, Calories 279, UnsaturatedFatContent 12 grams, CarbohydrateContent 15 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 6 grams, SaturatedFatContent 10 grams, SodiumContent 726 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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BUFFALO CAULIFLOWER RECIPE - NYT COOKING

Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine american
Calories 279 per serving

Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

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